Directions

Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.

Step 3

Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.

Step 4

To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired.

Nutrition Information

Amount per serving

Calories

440

Total Fat

34g

Saturated Fat

9g

Cholesterol

90mg

Sodium

430mg

Total Carbohydrate

2g

Dietary Fiber

0g

Sugars

2g

Protein

30g

Recipe Information

Serves: 4

Ingredients

½ cup sour cream

¼ cup mayonnaise

2 tsp. freshly squeezed lemon juice

2 Tbsp. bottled horseradish, slightly drained

Dash hot pepper sauce

2 tsp. chopped parsley

½ tsp. Kosher salt

¼ tsp. freshly cracked black pepper

3 Tbsp. olive oil

4 filet mignons (6 oz. each)

1 Tbsp. minced fresh chives

Additional horseradish, for garnish

Directions

Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.

Step 3

Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.

Step 4

To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired.